Job Summary:
The Sous-Chef will assist the Head Chef in managing daily kitchen operations, ensuring high-quality preparation and presentation of sweets and desserts, maintaining hygiene standards, and supervising kitchen staff. The role requires a balance of creativity, leadership, and operational excellence to deliver an exceptional culinary experience.

Key Responsibilities:

• Assist the Head Chef in planning and preparing menus, including specialty desserts and sweets.

• Supervise and train kitchen staff, ensuring consistent quality and adherence to recipes.

• Oversee daily kitchen operations, including food preparation, cooking, and plating.

• Maintain high standards of hygiene, safety, and sanitation in compliance with local regulations.

• Monitor inventory, order supplies, and minimize waste.

• Ensure timely production and service during high-demand periods.

• Collaborate with the Head Chef to innovate and develop new dishes and seasonal offerings.

• Manage kitchen equipment and ensure proper maintenance.

• Assist in controlling food cost and optimizing kitchen efficiency.

Requirements:

• Diploma or degree in Culinary Arts or equivalent.

• Minimum 3–5 years of experience in a similar role, preferably in pastry or confectionery.

• Strong knowledge of dessert and sweets preparation techniques.

• Leadership skills and ability to manage a team effectively.

• Excellent organizational, time management, and problem-solving skills.

• Knowledge of food safety, hygiene, and health regulations.

• Creativity and passion for culinary excellence.